I now have a snack shop and need some troublesome snack recipes from time to time!

Strawberry trifle

Ingredients: 100g butter, 60g caster sugar, 1/4 spoon salt, 2 eggs, 250g low-gluten flour, 1 tsp baking powder, 80 grams of yogurt and 150 grams of strawberry jam.

Production steps:

1. First, grease the mold with oil or line it with paper.

2. Beat butter with sugar and salt until soft.

3. Beat the eggs and add them to the butter in 3 to 4 batches. Each time, you need to wait until the egg liquid is completely mixed, and then you can add more egg liquid after eating the butter. Otherwise, add too much or too quickly at one time. , are easily spent.

4. Sift the low-gluten flour and baking powder and mix in. Remember to mix evenly by cutting.

5. Finally add the yogurt and stir gently evenly.

6. Put the batter into the cup about 1/3 full, put jam in the middle, and add batter until it is about 8 minutes full. Bake at 170 degrees for about 25 minutes. After taking it out of the oven, take it out of the baking pan while it's still hot.

Almond pastry

Ingredients: 120g low-gluten flour, 160g powdered sugar, 1/4 tsp salt, 80g chopped almonds, a little vanilla extract, 120g butter, almonds 30 capsules.

Preparation steps:

1. Sift low-gluten flour, powdered sugar and salt into a clean basin, add crushed almonds and mix well.

2. Add the butter and vanilla extract to the dry powder and mix well. Gently mix it with your hands to form a dough.

3. Divide the dough into small pieces, round and flatten them, place them on a baking sheet lined with non-stick paper, and decorate them with an almond kernel.

4. Bake at 175 degrees for about 20 minutes.

Herbal Crispy Cake

Ingredients: 150 grams of butter, 100 grams of caster sugar, 1 whole egg, 250 grams of low-gluten flour, 1 tablespoon of herbal tea ingredients (you can use fresh Rosemary, fresh thyme, fresh basil, fresh mint, fresh lavender leaves, or dried lavender flowers, roses, etc.

Preparation steps:

1. Vanilla. Chop it into pieces, beat the eggs well and set aside. Line a baking sheet with parchment paper.

2. After the cream has softened, put it in a basin and use a whisk to make it look like a fine yarn. Add the powdered sugar before continuing. Beat until white and fluffy.

3. Beat the eggs first, then add them into the basin and mix evenly with the cream.

4. Mix the flour and chopped flowers. Put the tea ingredients together into a basin and mix well with a rubber knife. Do not use cutting methods and mix well.

5. Preheat the oven to 170 to 180 degrees.

6. Pour the batter into a piping bag, squeeze out the shapes you like on the baking sheet, such as long strips, chrysanthemum shapes, etc., and bake in a preheated oven at 170 to 180 degrees for about 12 minutes. Observe the shape of the biscuits. If the surface is not brown enough, you can extend the time.

Chrysanthemum shortbread

Ingredients: 50 grams of powdered sugar, 50 grams of butter, 50 grams of shortening. 40 grams of fine sugar, a little salt, 1 whole egg, 1 egg white, a little vanilla extract, 200 grams of low-gluten flour

Preparation steps:

1. Sieve the powdered sugar. , add butter, oil, fine sugar and salt, beat with a whisk until soft, just beat until all raw materials are evenly mixed, no need to beat.

2. Beat the eggs in 3 times. Add the butter paste and mix well.

3. Sift in the low-gluten flour and mix well with a scraper. This method is called "sugar-oil mixing method".

4. Put the mixed batter into a piping bag equipped with a chrysanthemum nozzle, and place it on a baking sheet greased with oil or covered with non-stick paper. There should be an appropriate distance between the batters. , to prevent the biscuits from sticking to each other due to expansion after baking. Decorate the jam with your favorite nuts in the middle.

5. Bake at 175 degrees for about 15 to 18 minutes.

Fruit Cake

Ingredients: 150g sugar, 70g butter, 70g shortening, 1/4 tsp salt, 1 egg, 200g low-gluten flour, Lang 1 tablespoon rum, 1/2 teaspoon baking powder, 70 grams roasted walnuts, 150 grams candied fruits.

Preparation steps:

1. Refer to the method of chrysanthemum shortbread, and use the sugar and oil mixing method to complete.

2. Add rum after adding the egg liquid and mix well. Then add sifted free and baking powder, mix well.

3. Finally, add the diced walnuts and candied fruits, and mix evenly.

4. Put the mixed batter into a piping bag, pipe it into a circle on a baking sheet lined with non-stick paper, and bake at 175 degrees for about 15 to 18 minutes.

Lemon snacks

Recipe: 70 grams of butter (unsalted), 70 grams of all purpose flour, baking powder

Half a spoon (5 ml small spoon), 40 grams of sugar, 2 eggs,

2 tablespoons of 5 ml of lemon peel (grind the peel into very fine powder. Pay attention when grinding)

As long as the surface is thin A layer of yellow part. Once the white part is exposed, grind it in another position.

If you don’t have a peeler, use a knife to peel off a thin layer of the skin and cut it into fine pieces.)

A few drops of pure vanilla extract (you can also add it if you don’t have it)

lt; lemon syrup gt;

The amount of 1/4 squeezed out lemon, sugar 20 grams, 40 ml of water

Method:

1. Heat the butter in a microwave to melt. Put the eggs into a small bowl and mix well (if the eggs are stored in the refrigerator, take them out in advance and let them return to room temperature naturally).

2. Mix flour and BP, filter through a sieve into a basin. After adding the sugar, mix with a whisk.

Add the egg liquid in 2 additions. Mix in the flour a little at a time after each addition. After homogeneous, add PVE.

3. Add the melted butter in 3 batches and stir evenly with a rubber spatula. Add lemon zest and mix.

4. Thinly coat the trifle pan with additional butter, and pour 3 into the pan to a level of 70~80 degrees.

After pouring, place it in the refrigerator for 2 to 3 hours. (If you don’t have a sponge cake machine, you can use a tart pan or other small pan instead.

I used a tart pan to make it.)

5. Take 4 out of the refrigerator and preheat Bake in a good 180 degree oven for about 20 minutes.

6. While baking, make lemon syrup. Heat the sugar and water in a small pot until it boils, then turn off the heat and remove the pot.

Squeeze the lemon juice into the pot and mix evenly.

7. Use a brush dipped in lemon sugar water and apply it on the freshly baked surface, and it’s done.

Corn trifle

Fluffy and sweet corn trifle is a very good snack, and it is very easy to make. Let’s see how to make it:

Ingredients : Corn flour (medium size), high-gluten flour, yeast, eggs, sugar, vegetable oil

Method: Soak corn flour in a small amount of water for an hour, add flour, yeast and mix into a thin batter (not particularly thin, Pull it up with chopsticks. It will sink slowly but have lines.) Leave it in a warm place to ferment for an hour until it puffs up.

Separate the egg yolks and egg whites, put the egg yolks into the batter, put the egg whites in a bowl, add sugar, beat with a long spoon until hard peaks (about 10 minutes), put the egg white bubbles into the batter, Mix well.

Put half a spoonful of oil in a pan, heat it up evenly over low heat, and pour in the batter. A thick layer of batter will fill up the pan (the size of the pan is very important, it is best if the batter can be to two centimeters thick, so it tastes good and is easy to cook). Fry until the surface becomes a little hard but there is still a lot of batter, you can use chopsticks to separate the edge of the sponge cake from the pan, then scoop it out, fry the other side until both sides are golden brown and slightly burnt, and you can take it out of the pan.

Donuts

3 cups of low-gluten flour, 1 tablespoon of baking powder, 2 eggs, 4 vanilla slices, a little powdered sugar, 1 cup of fine sugar, 1/ 2 cups, 2 tablespoons of butter (melted).

1. Mix and sift the flour, baking powder and vanilla fragments twice and set aside.

2. Beat eggs and sugar for 10 minutes until milky white, add milk and beat well.

3. Mix the ingredients of steps (1) and (2) evenly, then add the butter and mix well to form a dough.

4. Roll the dough into a 1 cm thick sheet, press it into a circle with a mold, add warm oil and fry over low heat until golden brown, take it out, and sprinkle with powdered sugar while it is still hot.

Flower shaped biscuits

Materials:

3/4 cup cream (butter), 1 cup powdered sugar, 2 eggs, 5/5 cake flour 2 cups, 5 tablespoons of milk powder, a pinch of salt, 4 vanilla slices (pressed into powder), 1/2 cup of fruit pulp, 1 teaspoon of foaming powder, 1 piping bag.

Preparation method:

1. Put the cream in a basin and beat it with a straight whisk until it is soft. Slowly add the powdered sugar and beat evenly. Add the eggs one at a time and beat vigorously. To a milky white consistency.

2. Mix and sift flour, milk powder, salt, baking powder and vanilla powder, then pour into the ingredients of method (1), mix evenly with a dough knife (do not knead), and make a dough.

3. Divide the dough into 4 pieces, put them into piping bags, pipe out patterns on the baking sheet, bake in the oven at 180 degrees Celsius for about 10 minutes, and take them out when they turn golden brown. .

Cooking Guide:

1. Do not knead the dough, as it will cause the flour to develop gluten and the biscuits to become hard.

2. There needs to be a distance between the biscuits in the baking pan, otherwise they will expand and stick together after baking.

Wife cake

Ingredients:

Appropriate amounts of flour, glutinous rice flour, butter, sugar, wolfberry, raisins, egg liquid (egg yolk liquid), and water

Preparation method:

1. Put 500 grams of all-purpose flour, 80 grams of raw oil, and 200 grams of water into a mixing bowl and mix into a dough. Take it out, put it on the chopping board and knead evenly, cover it with a damp cloth and let it rise for 10 minutes.

2. Knead 500 grams of all-purpose flour and 250 grams of oil with your hands repeatedly on the chopping board to form a dough.

3. Wrap 1 on top of 2, roll it out 3 times, then roll it into a long strip, and add the ingredients (divided into small portions).

4. Use glutinous rice flour, sugar, butter, wolfberry, and raisins to make the filling.

5. Roll the dough (3 medium portions) into a dough, wrap it with fillings, make it into a round shape, press it into a flat cake with your hands, place it on a plate, and use a toothpick. Poke small holes and brush with egg wash.

tips

1. Just mix the noodles according to the requirements in the recipe. No need for fermented noodles.

2. For the stuffing, I just followed the recipe and just put the ingredients together. It's just that I don't have any wolfberries, so I didn't put them in. And I also think it's quite strange. Wolfberries have no taste. I don't know if they taste good if I add them. Maybe its color is more beautiful, and it will look even more beautiful when paired with the fillings.

3. If the butter clumps together and is not uniform, use a microwave to melt it. Then just scoop everything up evenly!

Longevity Crisp

Ingredients: 2.5 kg of flour, 75 g of refined salt, 75 g of alkaline flour, 35 g of peanut oil, 4 kg (approximately 2 kg of consumption)

Preparation method :

1. Mash the salt, alkali and alum together, put it into a basin and add 500g of warm water, stir to dissolve, pour in flour and 1kg of warm water (cold water in summer) and mix into a dough. Place it on the panel and press flat. Then fold the dough in three on each side, put it back into the basin, cover it with warm cloth for 6 hours (keep it in a warm place in winter), then place it on the board and press it into a large dough piece 3 cm thick. Brush the surface with peanut oil and cut into 100 dough pieces.

2. Pour peanut oil into the pot and heat until green smoke comes out. Flatten the dough one by one and roll it out thinly (the thinner the better), and then use both hands to stretch it into a rectangular shape 33 cm long and 2.2 cm wide. Make some small slits on the dough. Lift the dough with both hands and put it into the hot oil pan, shake it and dip it for a few times to shape it. Then put it all into the oil pan and fry until crispy on both sides. Take it out and drain off the oil.

Wan Bee Cake

Main ingredients: 400 grams, 100 grams of flour.

Accessories: 100 grams of white sugar, 75 grams of Beijing cake, 25 grams of green plums, 7.5 grams of alkaline noodles, a little oil, and 300 grams of water.

Preparation method:

1. Put the flour into a basin, add flour fertilizer and water to make a soft dough, ferment it, let it age a little, then add alkaline water and white sugar and mix well.

2. Prepare 5 small bowls, wash them and apply some oil. Divide the soft dough into 5 bowls and sprinkle diced Beijing cake and green plum dices on top. Put it on the drawer and steam over high heat for 30 minutes. Just cut everything in half when eating.

Five-fruit bean paste jelly

Ingredients: red bean paste

Accessories: pineapple, apple, peach, pear, cantaloupe, agar

Seasoning: white sugar, water

Method:

1. Wash the pineapple, apple, peach, pear and cantaloupe respectively, peel, seeds and core, cut into small cubes, wash with agar Soak thoroughly and set aside for later use;

2. Set the pot on fire, add water, pour in various fruits and bring to a boil, add white sugar and red bean paste and stir evenly, pour in the soaked agar, stir evenly and pour it into the container. After cooling, put it in the refrigerator to freeze until it solidifies. You can cut it into slices or pieces before eating.

Kidney bean cold cake

Ingredients: kidney beans

Accessories: chopped peanuts, roasted sesame seeds, green and red shreds, bean paste filling

Condiments : Strawberry jam, honey, red wine

Preparation method:

1. Soak the kidney beans until soft, peel them, cook in a pot, finely chop into kidney bean paste, and let cool;

2. Take a small bowl, put a layer of kidney bean paste on it, spread a layer of fine bean paste, cover with a layer of kidney bean paste to fill the bowl, then place the bowl on a plate, pour strawberry jam and honey on it , juice made with wine, and finally sprinkle with crushed peanuts, fried sesame seeds, and green and red shreds.

Roasted yellow cake

Ingredients: eggs, flour, milk, sugar

Accessories: butter, shredded walnuts, melon seeds, preserved fruits

Cooking method:

Crack the eggs into a container, add sugar and flour (ratio is 1:1) and stir clockwise, then add butter, continue to stir the milk and pour into the cake. In the pot, sprinkle shredded walnuts, melon seeds, and preserved fruits in sequence, close the lid and adjust to the cake setting to heat automatically.

Homemade Shaqima

Ingredients: flour

Accessories: eggs, black and white sesame seeds, pine nuts

Seasoning: white sugar , honey, baking powder

Cooking method:

1. Take a container, add flour and eggs in a ratio of 3, 4 ounces of flour, and 2 eggs, and stir evenly. Knead the dough, roll it out, cut it into thin noodles, fry it in a pan, remove and drain the oil;

2. Take a container, brush the bottom with a layer of oil, and sprinkle black and white sesame seeds evenly and pine nuts, put the pot on fire and add a little water, add sugar and stir-fry, pour an appropriate amount of honey, add fried noodles, stir-fry until evenly coated with sugar, take it out and put it into a container with sesame seeds and pine nuts, press it tightly Pour it out after setting.

糯米糍

Main ingredients: glutinous rice flour

Accessories: coconut paste, bean paste filling, white sugar

Cooking method:

1. Take a container, put glutinous rice flour, add sugar, a little vegetable oil and an appropriate amount of water. Stir evenly and let it sit for 10 minutes. Take another container, brush the bottom with a layer of oil, and pour the glutinous rice paste into the steamer. Steam for 15-20 minutes;

2. Take out and cool, cut into pieces, flatten and wrap with bean paste filling, then dip in coconut.

Mango milk pudding

Ingredients: mango

Accessories: agar, honey, condensed milk, coffee powder

Cooking method:

1. Soak the agar, put it into a crusher, add a little water to crush it, steam it in a steamer for about 30 minutes and set aside;

2. Peel the mango and crush it. machine, add a little cold water to make a slurry, add honey and steamed agar, crush it again, pour it into the mold and refrigerate it. When eating, mix the coffee powder and condensed milk with a little water and pour it on the bottom of the plate. Just put the pudding on the plate.

Jujube puree walnut cheese

Ingredients: walnut kernels

Accessories: glutinous rice, jujubes

Seasoning: rock sugar

Cooking method:

1. Soak the walnut kernels in boiling water for a while, remove the coat, soak the glutinous rice for an hour and set aside;

2. Combine the walnuts, glutinous rice and jujubes Put it into a grinder, add an appropriate amount of water, grind it into a paste, add a little water and grind it again;

3. Put the pot on fire, pour in water, add rock sugar, wait until the sugar dissolves, then pour in the crushed powder Make a paste and simmer until the soup is thick.

Bean flour cake

Ingredients: 500g glutinous rice noodles

Ingredients: 300g bean paste filling, 100g fried soybean noodles

Seasoning: white sugar, osmanthus sauce

Cooking method:

1. Add sugar and water to glutinous rice noodles, stir evenly, steam over high heat for about 15 minutes, take a small bowl, put Add the bean paste filling and osmanthus paste and mix evenly;

2. Take a board, sprinkle a layer of soybean noodles on it, place the steamed glutinous rice dough on it, roll it out into pieces, and spread it with the mixed bean paste filling. , roll into a tube shape, cut into small pieces, then roll into soybean noodles, and dip in sugar juice when eating.

Sesame pot frying

Ingredients: 70 grams of starch, 70 grams of flour

Accessories: three eggs, sugar, fried sesame seeds, milk

Cooking method:

1. Crack the eggs into a bowl, pour in starch, flour and milk and stir evenly. Set the pot on fire and pour a little water. After the water boils, stir and pour in the batter. Keep stirring until cooked, take it out and put it in a container to cool and set;

2. Crush the sesame seeds in a grinder, mix them with sugar and set aside. Pour out the shaped dough and sprinkle it on Cut the dry starch into rectangular strips, fry it in an oil pan until it is slightly brown, take it out, and sprinkle the mixed sesame noodles on top.

Fresh fruit pudding

Ingredients: sweet orange, diced fruit

Seasoning: agar, sugar water

Cooking method:

1. Soak the agar in warm water until soft, crush it with a crusher and steam it in a steamer for about half an hour. Once it melts, take it out and let it cool for later use. Cut out the flesh of the sweet orange, squeeze out the juice, leave the shell, and add a little to the orange juice. Put the agar-agar juice into the orange shell, refrigerate in the refrigerator until it is set, and the sweet orange pudding is ready;

2. Take a container, pour a little sugar water, add diced fruit, pour a little agar-agar juice and mix Place it evenly in the refrigerator to chill until it is set, and it will become fresh fruit pudding. You can add cream and cherries to garnish it when eating.

Waffles

Ingredients:

1. 4 eggs

2. 150 grams of fine sugar

3. 200 grams of all-purpose flour

4. 2 tablespoons of salad oil

5. 2 tablespoons of milk

Method:

1 .Put Ingredients 1 into a large bowl and beat with a whisk until the foam becomes fine and smooth.

2. Sift all-purpose flour and add in and mix well.

3. Add ingredient 3, mix well, and let stand for about 10 minutes.

Eighteenth Street Mahua (Tianjin style)

Raw material formula: 25 kg of flour, 12.25 kg of vegetable oil, 6.75 kg of white sugar, 6.75 kg of ginger slices, 250 g of alkaline noodles, 175 g of green and red silk threads, 110 g of sweet-scented osmanthus 275 grams of sesame seeds, 750 grams of saccharin, 5 grams of water, 7.5 liters

Preparation method 1. The day before frying the twists, add 500 grams of old fertilizer with 3.5 kg of flour, stir evenly with 4 liters of warm water, and ferment. Become old fat for use the next day.

2. Use 2 liters of water to turn 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water and set aside.

3. Take 3.5 kilograms of flour and scald it into crispy noodles with 550-650 grams of hot oil and set aside.

4. Take 750 grams of sesame seeds, blanch them in boiling water to keep them from getting wet or dry, and prepare them for rolling into hemp strips.

5. Use the hot pastry noodles, add 3.25kg of white sugar, 110g of green and red silk threads, 275g of osmanthus, 175g of ginger slices and 25g of alkali noodles, then add 1750ml of cold water and stir. Mix well, rub your hands with 500 grams of dry flour, and stir the dough until it is soft and hard. Use 1000 grams of pavement during the rolling process.

6. Put the remaining 16 kilograms of dry noodles into the dough mixer, then mix in the old fertilizer that was fermented the day before, add the melted sugar water, and then adjust the dough according to the moisture content of the flour. Season, pour appropriate amount of cold water, mix into a large dough and set aside.

7. Fry the large noodles, cut them into large strips, and then feed the large strips into the strip machine to press them into thin noodles, then pull them into short strips of about 35 cm and smooth them out. One part is used as light strips, and the other part is rubbed with hemp seeds to make hemp strips. Then make the reconciled crispy noodles into crispy strips. Mix the light strips, hemp strips and crispy strips in a ratio of 5:3:1, and knead them into rope-like twists (knead them well).

8. Pour the oil into the pot and cook it over a slow fire until it is warm. Put the peanut paste into the warm oil pan and fry for about 20 minutes. It will turn red in color and the twist body will be straight and not bent. Remove it. After it comes out, add an appropriate amount of rock sugar residue, melon strips and other small ingredients between the strips.

Pineapple packets

Ingredients: 1. 7/8 cup water 2. 1 tablespoon vegetable oil

3. 1 teaspoon salt 4. 1/3 sugar cup

5. 1 tablespoon and half of milk powder 6. 3 cups and 1/4 cup of high-precision powder

7. 1 teaspoon and 1/3 teaspoon of baking powder

Method: 1. Ferment all the above 2. Divide the risen dough into 12 small balls and set aside

3. Chop a small piece of pineapple into cubes, add sugar and corn flour, mix well, cook and let cool stand-by.

4. Make a hollow in the middle of the bread ball, put half of the pineapple in it, and put half of it in after it is baked. Spread egg yolk on the side. Wait 20 minutes and bake.

4. Preheat the oven to 175 degrees. Place in the middle and bake for 18-20 minutes. Put oil on the baking sheet.

5. After the cream is thickened, put it into a plastic bag and cut a small hole. Just decorate.

Sesame Pumpkin Cake

Main Ingredients: Pumpkin

Accessories: Flour

Seasoning: Honey, Sesame, Edible Oil

Method:

1. Wash the pumpkin, remove the skin and flesh, cut into pieces, steam in a steamer and mash into puree, add honey, flour, and shape into small pieces. Dip the same round cake into bread crumbs and set aside;

2. Place the pan in the pan, pour in cooking oil, and light the fire. When it is 4 times cooked, put the round cake into the oil and fry until golden brown. become.

Cheese potato box

Ingredients: potatoes

Accessories: spring roll wrappers, flour, bacon, cheese, sweet corn, onions

Seasonings: salt, chicken essence, black pepper

Method:

1. Boil potatoes and grind them into puree;

2. Cut bacon, cheese and onions separately

3. Mix mashed potatoes with bacon, cheese, chopped onions, sweet corn, salt, chicken essence, and black pepper.

4. Spread a little flour batter with a spring roll wrapper, and wrap the mixed potato cheese filling into a small bag of about 1.5 inches;

5. Grease the wrapped cheese potato box Pan fry until golden brown.

Dragon Beard Cake

Main Ingredients: Noodles

Accessories: Golden Cake

Seasoning: Salt, Sugar, Edible Oil

Method:

1. Sprinkle the noodles with dry flour, grease the clasps with both hands, and cut the gold cake into shreds;

2. Put the pot on the fire and pour in the oil. When the oil reaches 4% maturity, fry it in the oil pan until it is light yellow, take it out and put it on a plate, sprinkle with white sugar and golden cake and serve.

Fried radish cake

Main ingredient: white radish

Accessories: ham, chopped green onion, cuttlefish, corn kernels, green beans

Seasoning : Salt, cornstarch, sesame oil, pepper, vanilla

Cooking method:

1. Cut the radish into shreds or cubes, blanch and set aside (you can also pickle it with salt), Peel the cuttlefish membrane, grind it into glue with a grinder, add salt, starch, sesame oil, pepper, ham, corn kernels, green beans, chopped green onion, and radish kernels, mix well to make a paste;

2. Sit in the pot Light the fire and add oil. When the oil is hot, put the white radish cake base into the pan and fry until golden brown.

、★Soda Crackers★

1. Ingredients

150g low-gluten flour, 1g salt, 1g soda (very little salt and soda) 1 (just a little bit with the tip of a small spoon), 1/2 tablespoon of dry yeast (about 4.5 grams), 90 ml of warm water (90 grams), 25 grams of butter

2. Dissolve the yeast in the warm water and stir Evenly; mix with flour, soda and salt, and knead into a dough

3. Knead the kneaded dough together with butter (it is very difficult to knead at first, there is oil everywhere, but after 3 or 5 minutes When the butter is absorbed by the dough, it is easy to knead) and knead it into a soft dough

5. Use a rolling pin to roll the dough into a thin dough and shape it with a biscuit mold (there is no mold, you can shape it freely. Use a small The lid can also be printed in a round shape, feel free to play with it)

6. Grease a baking sheet with a thin layer of butter, place the printed biscuits on top; add a little salt water to adjust the saltiness to your liking , spray some salt water onto the surface of the biscuits (if you don’t have a water spray bottle, you can lightly apply some with your hands.)

7. Leave it for 5-10 minutes to ferment

8. During this time, put it in the oven Preheat to 240 degrees. Put it in the oven, heat up and down, 240 degrees, upper layer, for about 10 minutes (you can turn off the power after you are satisfied with the color and use the remaining heat to bake)

Red Date Pudding

Ingredients: 250 grams of red dates , 100 grams of sugar, 150 grams of starch, 500 grams of evaporated milk, 50 grams of honey.

Method:

1. Put the red dates into a pot and cook until mashed, peeled and cored, leaving the meat and juice for later use;

2. Slowly put the sugar, honey and starch into the red date juice and bring to a boil, stirring while cooking to avoid sticking to the pot and clumping;

3. Pour the evaporated milk and jujube meat into the pot and stir well;

4. Cool and store in the refrigerator until ready to use.

Corncake

Basic ingredients: 250g corn, 100g yellow butter, 400g water, 200g sugar, 50g rice flour, 50g cornstarch, 25g custard powder , 50 grams of cooked sesame seeds, 250 grams of glutinous rice flour, 50 grams of eggs, a little golden coloring

Preparation method: 250 grams of corn, 100 grams of yellow butter, 400 grams of water, 200 grams of sugar

Steam the above ingredients for 30 minutes before cooling, then add 50 grams of rice flour, 50 grams of corn starch, 25 grams of custard powder, 50 grams of cooked sesame seeds, 250 grams of glutinous rice flour, 50 grams of eggs, a little golden coloring, 70 grams Pour the batter into a pan and fry over low heat until golden brown on both sides.

Banana Pancake

Banana, eggs, flour, cooking oil.

1. Peel and crush the banana, open an egg, stir thoroughly and mix well with the banana, add flour, white sugar

Mix clockwise to form a paste.

2. Put oil in the pot, add batter and fry until both sides are golden.

Apple pie

Ingredients: Seasoning:

Bake One good crispy bun, three apples, 50 grams of cinnamon powder, 100 grams of buttercream, 50 grams of dry starch, and a piece of raw crispy bread. 140 grams of white sugar, a little salt, half a lemon.

Method:

① Wash the apples, peel and seeds, and cut into cubes for later use.

②Put the buttercream, apples, sugar, refined salt, and cinnamon powder into a vessel over high heat for 3 minutes until cooked.

③Add a small amount of water and mix thoroughly, then pour in the ingredients to thicken.

④Pour the thickened ingredients into the crispy buns.

⑤ Cut the crispy crust into strips, cover it on the apple pie, rub it with egg yolk paste, and bake it in a microwave oven on high heat for about 10 minutes.

Taro Cake

Basic ingredients: 3 cups of glutinous rice flour, 1 large white taro, 1 tael of dried shrimp, 1 sausage, 4 taels of barbecued pork

Seasoning: salt A little MSG, a little pepper, a little lard

Method:

1. White taro, grated, Chinese sausage and barbecued pork, cut into small cubes, add glutinous rice flour and water to make Glutinous rice milk.

2. Add Chinese sausage, barbecued pork, oil, and dried shrimps. Microwave on high for 2 minutes. Add shredded taro and salt. Microwave on high for 5 minutes.

3. Add the rice milk and mix well, microwave for 2 minutes until it becomes thick, and pour it into a mold lined with rice cake paper.

4. Smooth the surface and add plastic wrap, microwave for 15 minutes, invert, wait to cool and cut into pieces.

Sesame balls

Basic ingredients: 700g glutinous rice flour, 300g japonica rice flour, 200g sugar, 150g oil, appropriate amount of cooked sesame seeds

Method:

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① Mix the glutinous rice flour and japonica rice flour, add appropriate amount of water and knead into a dough, divide it into several portions and set aside; put the sugar into the pot, add a little cold water and cook it into sugar juice; put the oil into a clean pot When smoke is seen, remove the oil pan from the fire, add the cooked sugar juice, return it to the heat, and then put the raw materials into the oil pan one by one until the powdered green cakes are covered with sugar juice in the oil and float out of the oil. When the noodles turn golden brown, take them out and filter out the oil;

② Take another container, pour in the fried sesame seeds, and put the fried sesame balls into them and cover them with sesame seeds.

Cantonese-style Coconut and Chrysanthemum Cake

Basic Features: Fresh and fragrant taste, comforting coconut flavor.

Basic ingredients: 250 grams of glutinous rice flour, 100 grams of sticky rice flour, 20 grams of white sugar, 50 grams of coconut milk, 5 grams of dried chrysanthemums, and appropriate amount of water.

Preparation method:

1. Put the glutinous rice flour and sticky rice flour into clusters, add an appropriate amount of rice flour and knead evenly until it is not sticky and is moderately soft and hard.

2. Soak the chrysanthemums in warm water, wash them, cut the coconut into small dices and mix them with the chrysanthemums and sugar to form a filling.

3. Divide the kneaded rice noodles into 12 equal portions, wrap the appropriate amount of chrysanthemum and coconut yun filling into the first portion, knead it with your hands, put it into the mold and press it into shape, then steam it for 10 minutes.